My husband loves grilling, especially during the summer. His go-to meals are grilled chicken, salmon burgers, and hamburgers, all of which he cooks to perfection. The problem? None of those jive with a plant-based diet. After a few too many sessions of highly-processed veggie burgers, I realized I needed a recipe for a different meat-alternative could grill that tasted more fresh. The result was – you guessed it – this recipe.Jump to Recipe
These mushrooms are packed full of flavor. Although they were originally intended to be a hamburger alternative, they taste great when sliced and served on a salad, or even as an entrée themselves. While this recipe was mainly developed for vegetarian and vegan sensibilities, it also works for keto, gluten-free, nut-free, and dairy free diets.
The best part about this recipe? It’s incredibly easy to prepare. Even when allowing for 10 minutes of marinating, these mushrooms can go from fridge to table within 30 minutes. Talk about an easy weeknight meal!
These mushrooms require 7 fairly standard ingredients. For the main mushroom star, I recommend portabella grill caps, especially if you want to use these in place of a burger. If, however, you’re going to eat these mushrooms on their own or within a salad, cremini or even white button mushrooms would also work fine. (If you are using said smaller mushrooms, I would recommend cooking them using a grill basket or kebab skewers for optimum results.)
For the marinade, you will need avocado oil, onion powder, minced garlic, ground thyme, balsamic vinegar, and liquid aminos. (You can substitute soy sauce for the liquid aminos if that’s all you have on hand.)
Start by washing your mushrooms and placing them in a wide dish or Ziplock bag. The flatter you can arrange them, the easier it will be for them to sit in the juice and absorb the flavor of the marinade.
Next, combine the avocado oil, balsamic vinegar, liquid aminos, thyme, minced garlic, and onion powder in a small bowl. Whisk or beat them thoroughly to ensure all of the ingredients are evenly distributed throughout the marinade.
Pour your marinade over the mushrooms and ensure they are evenly coated. Allow them to rest for at least 5 minutes; then, flip over the mushrooms and allow them to rest for a final 5+ minutes. A marinade lasting 10 minutes will give you substantial flavor…but if you have time, you can allow the mushrooms to marinate for several hours to get a flavor that really packs a punch.
While your mushrooms are marinating, turn your grill to low-medium heat. Once it has heated up and your mushrooms have marinated adequately, place the mushrooms on the grill and drizzle with any remaining marinade. Cook for a few minutes per side. The mushrooms are ready once they have shrunk slightly – both in their width and their height – and have become slightly crisp along their edges.
The grilled mushrooms can be served hot – as an entrée themselves or on a bun with condiments. You can also refrigerate the cooked mushrooms and serve them cold and sliced, as part of a salad.
Whatever way you choose to enjoy these mushrooms, I hope you enjoy them! Feel free to tag @WhiskAverseBaking in your pictures on social media, or leave a message in the comments below with any questions about the recipe.
Grilled Marinated Mushrooms
- 4-5 portabella mushroom caps
- ¼ cup avocado oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons liquid aminos can substitute soy sauce
- 1 teaspoon garlic diced
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Wash mushrooms and set aside – either in a wide, flat dish or in a gallon Ziplock bag. Set aside.
- Combine avocado oil, onion powder, minced garlic, ground thyme, balsamic vinegar, and liquid aminos in a small bowl; mix thoroughly.
- Pour your marinade over the mushrooms and ensure they are evenly coated. Allow them to marinate for 5+ minutes before flipping and marinating for another 5+ minutes.
- Turn grill to low-medium heat. Once it is hot, place mushrooms on the grill and drizzle with remaining marinade. Cook for several minutes per side. They are done when they have shrunk slightly and the edges are slightly crisp.
- Serve hot on a bun with condiments or on a bed of lettuce. Can be refrigerated and sliced before serving in a salad.